John Boos 132 Inch x 24 Inch Stainless Steel Enclosed Work Table with Sliding Doors and 5 Inch Backsplash
John Boos 132 Inch x 24 Inch Stainless Steel Enclosed Work Table with Sliding Doors and 5 Inch Backsplash
16-Gauge Type 300 Stainless Steel Top, 18-Gauge Type 430 Stainless Steel Body
A rugged enclosed prep table that combines a stainless steel work surface, cabinet storage, and a full-height backsplash for cleaner, more efficient food prep.
- 132"W x 24"D enclosed work table with sliding cabinet doors for under-table storage.
- 16-gauge Type 300 stainless steel top with a 5" backsplash helps contain spills and protect walls.
- 1-1/2" Stallion Safety Edge front and 90-degree bent side edge support comfortable, aligned table placement.
- 18-gauge Type 430 stainless steel body with stainless steel legs and adjustable feet for stable support.
- Sound-deadened, reinforced top with a full-length 2" x 3" channel adds strength and rigidity.
- Ships standard welded and is NSF certified for commercial foodservice use.
Overall Dimensions:
132.0"W x 24.0"D x 40.75"HProduct Weight:
565.0 lb16-Gauge Stainless Steel Top
Type 300 stainless steel top with a polished satin finish for durable prep use.
5-Inch Backsplash
Rear riser helps contain splashes and protect the wall behind the table.
Stallion Safety Edge Front
1-1/2-inch front edge adds a comfortable, finished working edge.
Reinforced Sound-Deadened Top
Top is reinforced with a 2-inch x 3-inch channel running the full length of the table.
Sliding Double-Panel Doors
Cabinet base is enclosed with sliding doors for convenient storage access.
Stainless Steel Legs With Adjustable Feet
Sturdy stainless legs include adjustable feet for leveling on uneven floors.
Optional Intermediate Shelf
Fixed or adjustable intermediate shelf options are available as add-ons.
NSF Certified
Certified for commercial foodservice sanitation requirements.
Certifications & Compliance
Documents
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.